Kindai Tuna Breakdown: How to Cut Up and Serve a Whole (Sustainable) Bluefin
posted by Dave Arnold with Nastassia Lopez About a month ago, Chef Toshio Suzuki from Sushi Zen in New York (our ike-jime sensei) and Chef Noriyuki Kobayashi of Megu Midtown came to The FCI to demonstrate cutting a whole Kindai bluefin tuna. The event was sponsored by the Gohan Society and Sona Seafood (the guys who […]